Summer Squash with Turmeric Butter

Ingredients

• 2 tablespoons butter 
• 1 tablespoon cilantro leaves fresh finely chopped
• 0.3 cup hazelnuts skinless toasted roughly chopped
• 1 teaspoon honey such as buckwheat honey
• 4 servings kosher salt 
• 4 servings olive oil for drizzling
• 0.5 teaspoon turmeric 
• 1 pound summer squash yellow sliced

Equipment

• bowl
• frying pan

Directions

1. Place a medium skillet, preferably cast iron, over medium-high heat.
2. Add the squash and let them char a little, tossing often.
3. Drizzle in a little olive oil just to coat, and saute until nearly crisp-tender. Season with salt.
4. If using a cast-iron skillet, transfer the squash to a large bowl before continuing.
5. In a small pan over medium heat, melt the butter and add the turmeric. Stir until the butter has melted and the turmeric is evenly distributed. Cook 1 minute. Stir in the cilantro, honey and hazelnuts until combined. Return the squash back to the skillet and toss to combine.
6. Serve immediately.